PENNE WITH ROASTED TOMATOES

This is another simple pasta dish, enhanced by the flavour of sweet roasted tomatoes. It is great in the summer, when fresh tomatoes are at their best, but also delicious in the winter, because the roasting intensifies the sweetness of tomatoes even when are not at their peak. Ricotta adds a bit of richness, but don’t decide not to make it if you don’t have it on hand, this pasta is still very delicious without it.

HERE IS WHAT YOU NEED:

2 POUNDS CHERRY TOMATOES

3 TO 4 GARLIC CLOVES

3 TABLESPOONS OLIVE OIL + 2 MORE TABLESPOONS FOR BREADCRUMBS AND SAUCE

FEW SPRIGS OF ROSEMARY AND (OR) THYME, CHOPPED

1/2 CUP BREADCRUMBS (FRESH)

SALT

PEPPER

450G PENNE RIGATE

150G RICOTTA (IF USING)

PARMEGIANO REGIANO

FRESH BASIL

Preheat oven to 400F.

Place cherry tomatoes and unpeeled garlic on a baking sheet in one layer. Drizzle with olive oil, sprinkle with herbs and season with salt and pepper. Gently toss.

Place in preheated oven and roast for 20 - 25 minutes, depending on the size of tomatoes, or until the skins of tomatoes are lightly blistered and soft.

Place 1 tablespoon of olive oil in a pan. When heated, add the breadcrumbs and toast until lightly browned. Set aside.

Meanwhile, bring a large pot of water to boil. Salt the water and when boiling, cook penne to packet instructions.

When tomatoes are roasted, remove the garlic and peel it. It should be soft.

In a pan large enough to hold finished dish, heat 2 tablespoons of olive oil. When heated, add roasted garlic and crush with back of wooden spoon. Add roasted tomatoes and about 1/2 cup pasta water. Stir and check for seasoning.

When pasta is about 3 minutes from being done (still quite al dente), remove it from water, reserving about 1 cup pasta water, and place it into the sauce. Keep stirring gently until done, adding a bit more pasta water if necessary. The sauce shouldn’t be too watery, it should be thickened and holding onto pasta.

Place cooked pasta onto the serving dish, topping with ricotta (if using), shaved parmigiano and freshly torn basil. Stir ricotta gently through the pasta, sprinkle with breadcrumbs and serve immediately,